Some recipes are so good, they’re rumored to make someone fall in love with you. This Marry Me Chicken Soup is one of those recipes. Inspired by the viral “Marry Me Chicken,” this soup takes all the rich, creamy, and irresistible flavors of the original and transforms them into a comforting, soul-warming bowl. It’s the kind of meal that makes you want to cozy up on the couch, forget your worries, and simply savor every single spoonful.
This is not your average chicken noodle soup. It’s a decadent and satisfying meal that’s still surprisingly easy to make. We’re talking about tender, juicy chicken swimming in a velvety broth, punctuated by the sweet, tangy bursts of sun-dried tomatoes, and a fragrant, herby flavor from fresh basil and oregano. The touch of cream makes it feel incredibly luxurious, but it’s not so heavy that you can’t enjoy a big, generous bowl.
Whether you’re trying to impress a special someone, looking for a new family-favorite recipe, or simply craving something that feels like a warm hug in a bowl, this Marry Me Chicken Soup is your answer. It’s an unforgettable meal that lives up to its name every single time.
Why You’ll Be Proposing to This Recipe
There’s a reason this recipe has garnered such a loyal following. It hits all the right notes for a perfect comfort food.
- Incredibly Creamy & Flavorful: The combination of chicken broth, heavy cream, parmesan cheese, and sun-dried tomatoes creates a rich and complex flavor profile that is absolutely addictive.
- Simple & Easy to Master: Despite its impressive flavor, this recipe is straightforward and requires minimal effort. It comes together quickly, making it a fantastic choice for a busy weeknight.
- One-Pot Wonder: Everything cooks in a single pot, which means less time spent on cleanup and more time enjoying your delicious meal.
- The Ultimate Comfort Food: This soup is the perfect antidote to a chilly day or a long week. It’s warm, comforting, and deeply satisfying.
Ingredients
- 2 tbsp olive oil
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup julienned sun-dried tomatoes (in oil, drained)
- 6 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil, chopped
- Salt and black pepper to taste
Step-by-Step Instructions
- Sauté the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken cubes with salt and pepper. Add the chicken to the pot in a single layer and cook for 5-7 minutes, stirring occasionally, until it’s golden brown on all sides. The chicken doesn’t need to be cooked through at this point. Remove the chicken from the pot and set it aside.
- Cook the Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook for about 5 minutes, or until it has softened and become translucent. Add the minced garlic and sun-dried tomatoes, and cook for another minute until fragrant.
- Build the Broth: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits of flavor. Stir in the dried oregano and red pepper flakes (if using). Bring the soup to a gentle simmer.
- Simmer and Finish: Return the chicken to the pot. Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Add the Cream & Cheese: Turn the heat to its lowest setting. Gradually stir in the heavy cream and grated Parmesan cheese. Stir constantly until the cheese is fully melted and the soup is creamy and smooth. Do not let the soup boil after adding the cream and cheese, as this can cause it to curdle.
- Stir in Basil & Serve: Stir in the fresh chopped basil. Taste and adjust with salt and pepper as needed. Ladle the soup into bowls and serve immediately.
The Secret to Making It Irresistible
- Brown the Chicken: Don’t skip the browning step! Searing the chicken adds a rich, caramelized flavor that forms the foundation of the soup’s taste.
- Fresh Herbs Are Key: While you can use dried basil, using fresh basil at the end makes a huge difference in the final flavor. It adds a bright, aromatic punch that elevates the entire dish.
- The Right Parmesan: Use a good quality block of Parmesan cheese and grate it yourself. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly into the soup.
- Don’t Let It Boil: Once you add the heavy cream and Parmesan, it’s crucial to keep the heat low and not allow the soup to come to a full boil. This prevents the dairy from curdling, keeping the soup beautifully smooth and creamy.
Serving Suggestions and Variations
This Marry Me Chicken Soup is a complete meal on its own, but it also pairs beautifully with a variety of sides and can be easily customized.
- Serving Suggestions:
- Crusty Bread: Serve with a warm, crusty loaf of bread for dipping. It’s perfect for soaking up every last bit of that delicious broth.
- Side Salad: A simple green salad with a light vinaigrette is a great way to balance the richness of the soup.
- Garlic Bread: Nothing beats a piece of cheesy garlic bread on the side for ultimate comfort.
- Variations:
- With Pasta: To make it a heartier meal, add 1/2 cup of uncooked orzo or another small pasta shape along with the chicken broth in Step 3. The pasta will cook in the soup, absorbing all the wonderful flavors.
- Add Vegetables: Feel free to add other vegetables, like chopped carrots or mushrooms, along with the onions in Step 2.
- Spicy Kick: Add more red pepper flakes or a pinch of cayenne pepper if you like a little extra heat.
- More Protein: This recipe works beautifully with shrimp or even sausage.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Yes, absolutely! Chicken thighs are an excellent choice as they are more forgiving and remain incredibly moist and tender.
- What can I use instead of heavy cream? You can use half-and-half, but the soup won’t be as rich and creamy. Full-fat coconut milk is a great dairy-free option that provides a similar creaminess.
- Can I make this ahead of time? This soup is best enjoyed fresh. If you want to make it ahead, you can prepare the base (the broth with the chicken, onions, garlic, and sun-dried tomatoes) and store it in the refrigerator for up to 3 days. Then, when you’re ready to serve, simply reheat the soup and stir in the heavy cream and Parmesan.
- How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, or in the microwave. Add a splash of broth or cream when reheating if the soup has thickened too much.
I hope this recipe brings a little bit of magic to your kitchen and your blog!
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Creamy Marry Me Chicken Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add chicken cubes and cook until browned.
- Add onion and garlic; sauté until softened and fragrant.
- Pour in chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir to combine.
- Bring soup to a simmer and cook for 15–20 minutes, until chicken is cooked through and flavors are blended.
- Stir in Parmesan cheese and spinach until cheese melts and spinach wilts.
- Season with salt and pepper to taste before serving.